McDonald’s Apple Pies are crispy, flaky, and buttery mini pies filled with fresh, sweet, and tart apples and cinnamon. These homemade versions of famous McDonald’s apple pies are absolutely irresistible. These are my favorites, just like my Apple Pie Cookies and Caramel Apple Pie Bombs.
McDonald’s Apple Pies
There’s nothing better than a warm apple pie from McDonald’s, right? As a true dessert lover, when I go to grab some fast-foods I always prefer apple pie rather than a burger.
When my friend Alex showed up at my door with a bucket full of fresh, juicy, sweet, and tart apples from his ranch, millions of delicious baking ideas came to my mind. I simply love fall baking season and baking with apples. To tell the truth I am more of a fan of dessert with apples than with pumpkin when it comes to fall dessert flavors. Cinnamon-apple desserts are my first choice.
As soon as my friend Alex went from my door, I turned on the oven. I didn’t even know what I want to bake when I started peeling apples. However, I began with my classic apple pie filling. I knew it would be some version of apple pie but didn’t know what exactly.
Definitely, I wanted to make some treats to share with Alex. He was so kind to bring us his organic apples, so we wanted to treat him with something delicious from my kitchen. Then, I remembered that he is such a big fan of the famous McDonald’s apple pies. So, I tried to make a homemade version of these yummies, and it turned out great with delicious homemade filling.
For the crust, I used puff pastry sheets and it was a great substitute. Puff pastry sprinkled with cinnamon-sugar turned out delicious, flaky, buttery, and crispy with sweet apple filling.
After trying homemade, McDonald’s Apple Pies We will never run to the fast-food when you can make these easy copycat pies at home with a few simple ingredients at home.
McDonald’s Apple Pies are crispy, flaky and buttery mini pies filled with fresh, sweet and tart apples and cinnamon.
- 2 sheets Puff Pastry-thawed
- 3 cups apples -peeled and diced in 1/3-½ ich cubes (about 4 large apples)
- 3 Tablespoons sugar
- 3 Tablespoons light brown sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 Tablespoon fresh lemon juice
- ¼ cup water
- 2 Tablespoon corn starch dissolved in 2 Tablespoons cold water
- 1 egg-whisked with 1 Tbsp Cold Water
- 3 Tablespoon light brown sugar
- ¾ teaspoon cinnamon
- First, make the apple pie filling. In a large saucepan stir together diced apples, sugar, brown sugar, cinnamon, nutmeg, lemon juice, and water. Cook over medium heat for 10 minutes stirring occasionally. Add corn starch dissolved in ¼ cup water and cook for 3-4 minutes until thickens. Remove from heat and set aside to cool completely.
- Preheat the oven at 400 F and line 2 baking sheets with parchment paper, then set aside.
- Stir cinnamon and 3 Tablespoons light brown sugar, then set aside.
- Whisk an egg with 1 tablespoon cold water and set aside.
- Unfold thawed puff pastry and roll it out on a lightly floured surface in 12×12 inches square. Cut in 8 (3×6 inches) rectangles.
- Arrange 4 rectangles on a baking sheet. Spoon a generous mound of apple pie filling on each rectangle leaving about a ½-inch border without the filling. Brush the border with egg wash. Top with remaining four rectangles of puff pastry. You will have to stretch the dough gently with your hands to be able to cover the mound of filling and match the edges. Crimp the edges with the fork. With a sharp knife cut 4 slits into the tops of each pie. Brush with egg wash and sprinkle with cinnamon sugar.
- Repeat the process with the remaining puff pastry sheet. Bake until golden brown 18-20 minutes.